Wendy's Mandarin Chicken Salad

Dressing:
2 tablespoons light mayonnaise
1 1/2 tablespoons rice vinegar
2 teaspoons brown sugar
1 1/2 teaspoons sesame oil
1 1/2 teaspoons soy sauce
pinch of garlic powder

Additional Ingredients:
2 boneless, skinless chicken breast halves
5 cups romaine lettuce
2 cups mixed greens
1/2 (5-ounce) bag shredded carrots
1 tablespoons toasted, salted sesame seeds
1 cups canned mandarin oranges, packed in juice and drained
1/2 cup shredded red cabbage
1/2 cup crispy (chow mein) noodles (optional)
1/2 cup roasted sliced almonds (optional)

Add the dressing ingredients in a mixing bowl and blend with a
mixer until combined. Chill before serving.

As the dressing chills, add chicken breasts to a pot of boiling
water. Reduce the heat, cover and simmer for 25 minutes or until
cooked.

Once the chicken is tender and no longer pink, remove from the pot
and cut into bite sized pieces.

Combine chicken and other remaining salad ingredients in a bowl.

Toss the salad with the dressing and serve.

Serves 2.

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Recipe From Thunder Jackson's

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I love chicken, and I love spinach. I found this recipe in the 5 Star Recipe Collection. I think you will enjoy it too!

Spinach and Garlicky Chicken from Thunder Jackson's (NY)

Ingredients:

2 (5-ounce) pieces boneless, skinless chicken breast
4 tablespoons Dijon mustard
1 teaspoon garlic powder
4 tablespoons seasoned bread crumbs
4 tablespoons plus 2 teaspoons olive oil
1 (10-ounce) package frozen spinach, drained and thawed
6 cloves chopped garlic
Salt and pepper to taste
2 cups lima beans, cooked and drained
1/2 cup chicken broth
2 teaspoons butter
1 lemon, quartered

Method:

Preheat oven to 375 degrees. Brush the chicken breast with Dijon
mustard on both sides. Sprinkle with garlic powder and dip into
bread crumbs, creating a crust. Drizzle with the 4 tablespoons
olive oil.

Bake chicken for 15 minutes or until done, turning once halfway
through. Meanwhile, heat the 2 teaspoons olive oil in a pan over
medium heat. Add spinach and garlic and sauté until hot, seasoning
with salt and pepper. Add lima beans, chicken broth and butter and
stir to combine. Bring to a simmer. Add salt and pepper if
necessary.

Place the spinach and broth mixture into a bowl and top with the
chicken. Top with a squeeze of lemon. Serve immediately.

Source: NY Daily News

Serves 2

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